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I first tried this at a friend's house. It was so good I begged for the recipe.
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, pencil thin, plus
, to taste
tablespoon finely grated
ounces lasagna noodles
cup whipping cream
Cook lasagna noodles and drain.
Heat oven to 500°F.
Cut off about 1" at the end of the asparagus stalks and discard.
Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
Roast 5-10 minutes.
Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
Reduce oven to 400°F.
In a large pot, melt butter over medium heat.
Add flour and stir for about 2-3 minutes.
Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
Cook about 5 minutes.
Add mozzarella and lemon zest, stirring until the mixture is smooth.
Butter a 13 x 9 baking pan.
Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
Repeat, then put on the top layer of noodles.
In a small bowl combine cream and a dash of salt.
Whip until soft peaks form then spoon over noodles.
Sprinkle with remaining 2/3 cup parmesan cheese.
Bake 30 minutes.
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